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  1. jd76ers

    End of Summer bash

    Wow that's amazing looking. I am in North Providence, RI...you hiring???? Going to start looking for that rig on 95
  2. jd76ers

    Chuck Roast perfection

    Looks fantastic, I think I am going to try this this weekend. What temp do you smoke this at? 250-275?
  3. jd76ers

    First attempt at smoked salmon

    Thanks for the updates and suggestions.  I haven"t tried to smoke any salmon since my initial post but I plan on it next week.  Weighing the salt and for less time is what I plan on trying this time.
  4. jd76ers

    Who all has smoking plans this weekend? I do! I do!

    I plan on smoking a couple of racks of ribs tomorrow and a Boston Butt on Sunday or Monday. I hope everyone enjoys the 4th with family and friends
  5. jd76ers

    First attempt at smoked salmon

    - Wade, thank you for the informative link. I did a 12 hour dry brine of 2 cups brown sugar, 1/2 cup kosher salt, and 1 tablespoon black pepper. Rinse and patted dry then smoked for 2 hours at 150-160.  Glazed with honey for the final half hour. I used apple wood and alder wood for smoke.  I...
  6. jd76ers

    First attempt at smoked salmon

    Yesterday I tried my hand at smoking salmon, which I love. They came out great, just a little too salty for me. Next time I will cut back on the kosher salt(1/2 cup) amount used with the brown sugar(2 cups) overnight brine. I rinsed them well but... Sent from my SM-G950U using Tapatalk
  7. jd76ers

    First try at spatchcocked whole chicken

    Tried a whole chicken spatchcocked with just a homemade rub. Used cherry wood and smoked at a temp of 325-340 for an hour and 20 minutes. Put a drip pan filled with beer on the deflector. The chicken was so juicy and tender and the skin was pretty crispy. Very happy with first attempt. Thank you...
  8. jd76ers

    Why is smoking meat-fish-veggies-ANYTHING so addictive?

    I am a total newbie, just finished my first smoke yesterday. Aside of the nervous energy, the process was incredible and last night after eating I was already planning my next cook.  So addicting.  Just trying to learn as much as I can, as fast as I can.
  9. jd76ers

    Basic Pulled Pork Smoke

    Had my first smoke yesterday, followed the instructions on page 1 and couldn't be happier.  I also used Jeff's pork rub recipe I purchased this past week. Thanks for the great instructions.  Started the cook at 4:30am and ate a little after 6pm. It was a 9.5 lb Boston Butt. I am now hooked...
  10. jd76ers

    First Smoker

    Hi all, My name is Jeff, I live in Rhode Island.  I have a Grill Pro Bravo Kamado.  Yesterday I smoked my first Boston Butt with the help of this forum (http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke) special thanks to Meowey for the great instructions and Jeff's pork rub...
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